Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Jackfruit Seed Payasam

Jackfruit seeds — a commonly discarded by-product — cooked, ground, and simmered with jaggery and coconut milk into a creamy, slightly starchy payasam with an earthy, subtly sweet flavour unique to Kerala's zero-waste cooking tradition.

🧺 Ingredients

• Jackfruit seeds (dried or fresh): 200 g (approx. 20 seeds)
• Jaggery: 220 g
• Thick coconut milk: 350 ml
• Thin coconut milk: 450 ml
• Ghee: 3 tbsp (45 ml)
• Coconut pieces: 30 g
• Cashew nuts: 20 g
• Cardamom: 4 pods (crushed)
• Dry ginger powder: ¼ tsp
• Water: 500 ml

👩‍🍳 How to make Jackfruit Seed Payasam

1. Wash 200 g jackfruit seeds.
2. Pressure cook with 500 ml water for 4 whistles over high heat.
3. Peel off the outer white skin and inner brown seed coat.
4. Cut each seed in half.
5. Grind coarsely in a blender — maintain some texture.
6. Dissolve 220 g jaggery in 80 ml water over medium heat.
7. Strain.
8. Add ground jackfruit seeds to jaggery syrup in a heavy pan over medium heat.
9. Stir continuously for 10–12 minutes until the mixture thickens and becomes slightly sticky.
10. Add thin coconut milk over medium heat.
11. Stir and cook 6 minutes.
12. Reduce to low.
13. Add thick coconut milk, cardamom, and dry ginger.
14. Stir gently 3 minutes.
15. Remove from heat.
16. Fry coconut pieces and cashews in ghee over medium heat until golden.
17. Pour over payasam.

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